Nutmeg Cake Recipe


Main Ingredient


 All purpose flour2 Cup (32 tbs)
 Baking powder1 Teaspoon
 Baking soda1 Teaspoon
 Freshly grated nutmeg/1 1/4 teaspoons ground nutmeg1 Tablespoon
 Margarine1⁄2 Cup (8 tbs), softened (Acceptable)
 Butter flavored extract1 Teaspoon
 Sugar1 1⁄4 Cup (20 tbs)
 Egg substitute2 (Equivalent To 2 Eggs)
 Low fat buttermilk1 Cup (16 tbs) (At Room Temperature)
 Vanilla extract1⁄2 Teaspoon
For topping
 Firmly packed brown sugar1⁄3 Cup (5.33 tbs)
 Quick-cooking oatmeal2⁄3 Cup (10.67 tbs)
 Unsalted dry roasted chopped pecans1⁄4 Cup (4 tbs)
 Freshly grated nutmeg/1/2 teaspoon ground nutmeg1 1⁄2 Teaspoon
 Margarine3 Tablespoon, melted
 Skim milk3 Tablespoon


Preheat oven to 350° F.
Grease (with acceptable margarine) and flour a 9-x-13 x 2 inch cake pan.
Sift dry ingredients together and stir in nutmeg.
Stir to mix evenly.
Set aside.
Place margarine, butter extract and sugar in a large mixing bowl.
Cream until smooth and light in color.
Add egg substitute and beat well.
Add flour mixture and buttermilk alternately, beginning and ending with flour.
Add vanilla and blend.
Pour into prepared pan and bake 30 to 35 minutes.
While cake is baking, make topping.
In a small bowl, combine sugar, oatmeal, pecans and nutmeg.
Stir to mix well.
Add margarine and blend.
Slowly add milk, stirring constantly, until mixture has a spreading consistency.
Spread on hot cake.